Thai Mango Salad

Crisp green mango ribbons tossed with peanuts, dried shrimp, and a sweet-sour chili-lime dressing. This salad is electric — tart, crunchy, and alive with Thai flavor. It is the perfect bright counterpoint to any rich meal.

Prep time

20 mins

Cook time

0 mins

Total time

20 mins

Servings

4 servings

Calories

160

Ingredients

• 2 firm green mangoes (about 700g)
• 1 small red onion, thinly sliced
• 1 cup fresh mint leaves
• 1/2 cup fresh coriander leaves
• 50g roasted peanuts, roughly chopped
• 2 tablespoons dried shrimp, pounded
• 1 red chili, thinly sliced
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon palm sugar or brown sugar
• 1 teaspoon chili flakes
• 1 teaspoon grated lime zest

Instructions

1. Peel the green mangoes and cut the flesh into long, thin ribbons with a julienne peeler or sharp knife.
2. Soak the red onion slices in cold water for 10 minutes to soften their bite, then drain well.
3. Whisk the fish sauce, lime juice, sugar, chili flakes, and lime zest until the sugar dissolves.
4. Toss the mango ribbons with the onion in a large bowl.
5. Pour over the dressing and toss gently to coat every ribbon.
6. Fold in the mint, coriander, dried shrimp, and half the peanuts.
7. Taste — it should be boldly sour, salty, sweet, and spicy all at once.
8. Pile onto a platter and finish with the remaining peanuts and red chili.

Pro tips

• Julienne the mango as thin as possible for the classic texture.
• Balance the dressing by taste: sour first, then salty, then sweet.
• Toss just before serving to keep every ribbon crisp.
• A mortar-and-pestle dressing tastes noticeably better than whisked.

Frequently asked questions